ABOUT

NICE TO MEET YOU

“Chefs are artists whose art can be enjoyed instantly”, they confirm.

Italian restaurant owner, Fabio Gambini, a freelance photographer and a food lover by family tradition with his designer and marketing experienced girlfriend, Pamela Mondino, opened this fabulous lake side restaurant and bar on 2010.

"It's both: formal and informal", they say. And insist, "everyone is allow to enjoy fine dining in a casual way". In their restaurant you can find a big selection of fresh pasta, unique recipes of Garda Lake fishes and signature sauces for fish and meat, as well as local and organic wines good for every palate. At the end, it's impossible to resist to something sweet, the pastry chef makes dialy typical Italian desserts with a twist.

When asked, "How do you like cocktails?", "It's incredible how fast and far we can travel with just a sip. That's why we decided to have a real American Bar with liquors imported directly from all around the world and all have all syrups made at the restaurant".

"How do you enjoy food?", "I like it with seasonal ingredients and local flavors mixed with something that will surprise me, to me enjoy on one of the terraces of Vecchio Mulino Beach watching the pink sunset reflecting on the Garda Lake with a tall glass of wine", Fabio says. "We are on the search of the perfect recipe all the time. Trying to find even the most difficult ingredient it's owr own challenge. We love to surprise people with fresh, good and different choices of food and cocktails. We are always adding new and really good Vegan and Vegetarian options."

Vecchio Mulino Beach is an unique place by the lake, located in Peschiera del Garda, Verona and it is a must if you pass by the area. The restaurant and bar is open everyday from 9:00 till midnight.

Most of the recipes in this menu are made using sous vide and slow cooking, we choose to walk this road for different reasons:

First, it's a new toy and we all love playing a little bit. Second, sous vide definitely goes beyond cooking in a bag. It's used for precise, a la minute cooking. When you order a steak medium, that's the temperature in the very center, but the outside it's cooked well done and the next layer is medium-well, etc. But with sous vide cooking, that piece of meat is medium from edge to edge. Traits like the subdole delicacy of the fish meats can shine on a plate after being cooked gently in a confit of extra virgin olive oil. Texture and temperatures can be diferent than what you might expect but we wish you to try them and let the flavours do the talking.

Good cooking is the best way to honour fishes and animals who took part in it and is one of the aspiration whoever came to love this job has in mind. Enjoy!